FIELD: food-processing and other branches of industry. SUBSTANCE: method involves placing food product into fryer mounted on base for rotation in plane normal to bottom; heating food product by contacting with heated fryer and/or from top by thermal radiation emitting from infrared heater, which is positioned for displacement relative to fryer; mixing food product with mixer movable relative to fryer; moving mixer and infrared emitter, if used, from fryer upon completion of frying process; pivoting fryer and discharging the whole mass of fried product from fryer. Apparatus has base, fryer, mixer with drive and heater. Fryer is mounted on base for pivoting in plane normal to bottom. Mixer is positioned above fryer bottom on frame, which is disposed on base for rotation and/or linear movement. Heater is positioned under fryer bottom, on fryer or on base. Infrared-type heater is positioned above fryer on frame. Method allows food product overfrying or burning to be avoided by reduced ready product discharge time, and ready product to be prevented from damage during discharging from fryer by minimized force applied to it. EFFECT: improved quality of ready product, reduced amount of manual work for processing equipment operating and maintenance works and improved sanitary state of equipment. 25 cl, 2 dwg, 3 ex
